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Sheet Pan Sausage and Sweet Potatoes

Sheet pan sausage and sweet potatoes roast together for an easy dinner with browned, tender sweet potato cubes and hot, browned smoked sausage. Smoked paprika and garlic powder season everything right on the pan.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: American
Calories: 600
Ingredients Equipment Method Notes

Ingredients
  

  • 2 lb sweet potatoes peeled and cut into 3/4-inch cubes
  • 2 tbsp olive oil
  • 1 tsp garlic powder
  • 1 tsp smoked paprika
  • 0.75 tsp kosher salt
  • 0.25 tsp black pepper
  • 14 oz smoked sausage cut into 1/2-inch rounds

Equipment

  • 1 18x13-inch rimmed sheet pan

Method
 

  1. Heat the oven to 425°F.
  2. Line an 18x13-inch rimmed sheet pan with parchment paper.
  3. Toss the sweet potatoes on the pan with the olive oil, garlic powder, smoked paprika, salt, and pepper, then spread them in an even layer.
  4. Roast for 15 minutes.
  5. Stir the sweet potatoes and add the sausage rounds in a single layer.
  6. Roast for 15 to 20 minutes more, until the sweet potatoes are tender and browned and the sausage is hot and browned.

Notes

For even browning, spread the sweet potatoes in a single layer and avoid crowding the pan. Refrigerate leftovers for up to 4 days; freeze for up to 2 months. Turkey sausage can be used as a lighter swap.